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Submitted by Elanor R. Zwald

Serves: 4-6

Prep Time: 25 minutes

Cook Time:


  • 1 lb. veal cut thin sliced
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 well rounded tablespoon flour
  • 1/4 medium onion, minced
  • 1/2 cup dry white wine
  • 1 boullion cube dissolved
  • 1/2 cup water or 1/2 cup brown sauce
  • salt and pepper to taste
  • pinch of nutmeg
  • 1 4-oz. can of sliced mushrooms, drained or
  • fresh mushrooms may be used in any amount desired.
  • 1/2 cup chopped or sliced hazelnuts
  • 2 tablespoons cream


Cooking Instructions

Cut veal into fine slivers approximately 1" in size. Heat butter and oil and saute onion lightly. Add meat and saute over as hot a fire as possible until veal loses color. Dust meat with flour and mix well before adding wine, hot boullion and seasoning. Let come to a quick boil. Add mushrooms and cream. Just before serving sprinkle chopped hazelnuts on top. Serve with mashed potatoes, noodles or rice. Note: Roundsteak which has been tenderized when purchased may be substitued for veal.